Ingredients with Measurements:
- 1 medium butternut squash, peeled, seeded, and sliced into 1/4-inch thick rounds
- 1 bunch Swiss chard, stems removed and leaves chopped
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1/4 teaspoon nutmeg
- Salt and pepper, to taste
- 2 tablespoons olive oil
Special equipment needed:
- 9x13 inch baking dish
- Mandoline or sharp knife for slicing the butternut squash
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Add the chopped chard leaves to the skillet and cook until wilted, about 5 minutes. Remove from heat and set aside.
4. In a separate bowl, whisk together the heavy cream, chicken or vegetable broth, nutmeg, salt, and pepper.
5. Arrange the sliced butternut squash in a single layer in the baking dish. Pour half of the cream mixture over the squash.
6. Spread the cooked chard over the squash, then sprinkle with half of the Parmesan cheese.
7. Repeat with another layer of butternut squash, cream mixture, chard, and Parmesan cheese.
8. Cover the baking dish with foil and bake for 45 minutes.
9. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and the squash is tender.
10. Let the gratin cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 5 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 230
Fat: 16g
Carbohydrates: 16g
Protein: 7g
Fiber: 3g
Sugar: 4g
Sodium: 350mg
Substitutions for ingredients:
- You can use any type of winter squash instead of butternut squash, such as acorn or kabocha.
- Spinach or kale can be substituted for Swiss chard.
- Half-and-half or milk can be used instead of heavy cream.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
Variations:
- Add sliced onions or shallots to the skillet with the garlic for extra flavor.
- Top the gratin with breadcrumbs or crushed crackers before baking for a crispy topping.
- Add cooked bacon or sausage to the gratin for a heartier dish.
Tips and tricks:
- Use a mandoline or sharp knife to slice the butternut squash evenly.
- To make ahead, assemble the gratin up to 1 day in advance and refrigerate until ready to bake.
- Let the gratin cool for a few minutes before serving to allow the cream to thicken and set.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (175°C) for 10-15 minutes until heated through.
Presentation ideas:
Serve the gratin in individual ramekins for a more elegant presentation.
Garnishes:
Sprinkle with chopped fresh herbs, such as parsley or thyme, before serving.
Pairings:
This gratin pairs well with roasted chicken or turkey.
Suggested side dishes:
Serve with a simple green salad or roasted vegetables.
Troubleshooting advice:
- If the gratin is too watery, let it bake uncovered for an additional 10-15 minutes until the liquid has evaporated.
- If the top is browning too quickly, cover with foil and continue baking.
Food safety advice:
- Make sure to thoroughly wash the Swiss chard leaves before cooking.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Gratin originated in French cuisine and typically consists of a dish topped with cheese and breadcrumbs that is browned in the oven.
Flavor profiles:
This gratin has a creamy and savory flavor with a hint of nutmeg.
Serving suggestions:
Serve as a side dish for a holiday meal or as a vegetarian main dish.
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